Crema Fresca

Crema Fresca

Ingredients:
1 large avocado, seeded and chopped
1 serrano or jalapeño pepper, seeded and diced
1 green onion, chopped
1 tablespoon cilantro, chopped
1 large clove garlic, minced
1 tablespoon juice from pickled jalapeños or adobo sauce

Directions:
1/ teaspoon kosher salt
2
1/ cup water, or more if needed
4
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
2. Grill the tomatoes and poblano until the skins blacken and blister, turning
frequently. Grill the onion and corn until charred. Peel or rub the skins off the
tomatoes and chile and cut the kernels from the ear of corn. Remove the stem and
seeds from the poblano and roughly chop the vegetables.
3. Heat a large saucepan over medium heat and cook the chorizo. When it is
cooked through, pour in the chicken broth and add the grilled tomatoes, onions,
chile and minced garlic. Simmer for about 10 minutes over low heat. Stir in the
cream, salt, white pepper, oregano, and cayenne. Simmer another 5 minutes.
4. Ladle the hot soup into a blender and puree in batches until smooth. Return it to
the saucepan and stir in the grilled corn. Keep warm.
5. To make the Crema Fresca, whisk together the sour cream and half-and-half
until very smooth and creamy.
6. Combine all the ingredients for the Avocado Sauce in a blender and puree until
smooth.
7. To serve, ladle the soup into warmed bowls. Use a teaspoon or squeeze bottle
to drizzle each of the sauces in a zigzag pattern over the soup.
8. Garnish with the chopped cilantro.
Serves 6 to 8
You can make the soup 2 days ahead of time and keep it refrigerated in a
covered container. It’s best to make the sauces just prior to serving the soup.
FAMOUS DAVE’S
BBQ Sauce
FAMOUS DAVE’S BARBECUE SAUCES ARE AVAILABLE AT THE FAMOUS DAVE’S WEBSITE,
AS WELL AS FROM ONLINE RETAILERS. MAKING YOUR OWN IS NOT ONLY WELL WORTH
THE EFFORT, BUT ALSO MUCH LESS EXPENSIVE. MAKE A FEW LARGE BATCHES TO HAVE
ON HAND OR TO GIVE AS GIFTS.